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LOCATION: Recipes >> Preserving >> Olives 15

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Greek Cured Olives

5 kilos large green olives
5 kilos water
500 grams salt
2 litres vinegar
1 1/2 litres olive oil
2 litres water
200 grams salt

Put the olives in a large bowl of water having nicked each one on
its side. Allow to stand for 20 days, changing the water every
day. Then prepare a solution with the 500 grams salt and 5 litres
of water and allow the olives to stand in this for 10 days. After
the 10 days, empty this brine and prepare another solution with
the 2 litres of water and the 200 grams of salt. Add to this
solution the vinegar and oil and allow the olives to stand in this
for 3 days. They are then ready.

You can alter the vinegar / oil / salt depending on taste - but
only slightly as remember you are preserving the olives. Slices
of lemon or garlic cloves or fennel may be added - depending also
on taste.

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